Description
Blueberry Muffins Recipe with mini Chocolate Chips - They're moist and flavorful, perfect for breakfast or a snack (makes 12 muffins).
Ingredients
- 300 g ( 2 1/2 cups) Flour - all-purpose
- 1 tsp of Baking Powder
- 1/2 tsp of Baking Soda
- 1/2 tsp of Fine Salt
- 130 g (2/3 cup) Vegetable Oil - sunflower oil
- 170 g (3/4 cup) Granulated Sugar - extra fine
- 2 Large Eggs - at room temperature
- 1 1/2 tsp Vanilla extract
- 250 ml (1 cup) Buttermilk
- 130 g (1 cup) Blueberries - Fresh or Frozen
- 100 g (1/2 cup) Mini Chocolate Chips
Instructions
- In a large bowl, mix and sift together the dry ingredients: flour, baking powder, baking soda, and salt.
- In another large bowl, combine vegetable oil and granulated sugar, whisking for a few seconds. Then, add the eggs and vanilla, and whisk for about a minute.
- Finish by alternately adding the dry ingredient mixture and the buttermilk in several additions until you have a homogeneous and thick batter.
- Next, gently fold in the dark chocolate chips and blueberries that have been previously coated with a tablespoon of flour, mixing just enough to incorporate them.
- Preheat the oven to 220°C (430°F) and line a muffin tin with paper liners. Fill the paper liners with the muffin batter, filling them completely.
- Add a few blueberries and chocolate chips on top and bake in the oven for 5 minutes, then reduce the temperature to 180°C (350°F) and continue baking for approximately 15 minutes until they are golden and well-risen on top (check for doneness by inserting a toothpick into the center of a muffin; it should come out clean).
- Allow the blueberry muffins to cool slightly in the muffin tin before transferring them to a wire rack.
Notes
Storage: Up to 5 days at room temperature in an airtight container and up to 3 months in the freezer.
Substitution for buttermilk: You can substitute buttermilk by using the same amount of regular milk to which you add a tablespoon of white vinegar to make it buttermilk-like. Alternatively, you can use a mixture of half milk and half heavy cream or half milk and half plain yogurt for similar results in your recipe.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: muffins, breakfast
- Cuisine: American